Teriyaki Chicken Crispy Rice Salad

This Teriyaki Chicken Crispy Rice Salad is a vibrant and satisfying dish that combines tender, marinated chicken with crispy rice, fresh vegetables, and a deliciously sweet-savory teriyaki dressing. The contrast of textures—crunchy greens, crispy rice, and juicy chicken—makes every bite exciting. Whether you’re looking for a hearty lunch, a light dinner, or a unique dish to impress guests, this salad delivers bold flavors and a delightful crunch.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 4

Ingredients

For the crispy rice

– 2 cups (400 g) cooked jasmine rice, cooled

– 1 tablespoon (15 ml) sesame oil

– 2 tablespoons (30 ml) teriyaki sauce or marinade

For the chicken

– 1 rotisserie chicken, shredded

– 1/4 cup (60 ml) teriyaki sauce or marinade

For the salad

– 5 Persian cucumbers, thinly sliced (or 1 large English cucumber)

– 1/2 cup (50 g) red cabbage, finely sliced

– 1/2 cup (10 g) cilantro, chopped

– 1/2 cup (70 g) salted peanuts, chopped

– 1 red bell pepper, diced small

– 1 bunch green onions, finely chopped

For the creamy sesame ginger dressing

– 1/4 cup (60 ml) olive oil

– 3 tablespoons (45 ml) toasted sesame oil

– 3 tablespoons (45 ml) soy sauce or coconut aminos

– 3 tablespoons (45 ml) rice vinegar

– 2 tablespoons (30 ml) maple syrup

– 2 tablespoons (30 g) cashew butter

– 2 cloves garlic, mashed

– 1 tablespoon (15 g) fresh ginger, minced

Instructions

 Prepare the crispy rice.

Heat a large skillet over medium-high heat. Add the sesame oil and spread the cooled rice evenly in the pan. Press the rice down slightly and drizzle with teriyaki sauce. Cook undisturbed for 3 to 4 minutes, or until the bottom is crispy and golden brown. Flip sections of the rice and cook for another 3 minutes. Remove from heat and set aside.

 Prepare the chicken

In a bowl, toss the shredded rotisserie chicken with teriyaki sauce until evenly coated. Set aside.

 Make the dressing.

In a small bowl, whisk together olive oil, toasted sesame oil, soy sauce, rice vinegar, maple syrup, cashew butter, mashed garlic, and minced ginger until smooth and well combined.

 Assemble the salad.

In a large mixing bowl, combine the sliced cucumbers, red cabbage, chopped cilantro, peanuts, red bell pepper, and green onions. Add the crispy rice and teriyaki chicken.

 Toss and serve.

Drizzle the creamy sesame ginger dressing over the salad and gently toss everything together. Serve immediately for the best texture and flavor.

Tips & Tricks 

Perfectly Crispy Rice:

Cook and cool your rice ahead of time. Chilling it in the fridge for a few hours (or overnight) helps it crisp up better when pan-fried. Use a non-stick pan with a little oil to achieve that golden crunch.

Juicy Chicken:

Marinate the chicken for at least 30 minutes (or up to 24 hours) to infuse it with rich teriyaki flavor. If short on time, use a store-bought teriyaki sauce for convenience.

Balanced Dressing:

A homemade teriyaki dressing with soy sauce, honey, sesame oil, and rice vinegar adds depth. For extra creaminess, mix in a bit of mayo or Greek yogurt.

Fresh & Crunchy Greens:

Use a mix of crisp lettuce, shredded cabbage, and carrots for texture. Add edamame, sliced cucumbers, or bell peppers for extra crunch.

Garnish for Flavor:

Sprinkle sesame seeds, chopped scallions, or crushed peanuts for added texture. A drizzle of sriracha or spicy mayo brings a kick of heat!

Nutrition Facts (Per Serving – Approximate)

Calories: 450-500 kcal

Protein: 30g

Carbs: 55g

Fats: 12g

Fiber: 5g

Sodium: 900mg